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Indian-inspired · Dinner

Ginger turkey keema with peas

Ginger turkey keema with peas brings together warm-spiced turkey, sweet peas, tomatoes, brown rice, and yogurt in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Bowl of brown basmati rice topped with ginger turkey keema with peas and diced tomatoes, a central dollop of yogurt and sprinkled cilantro on a wooden surface.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/4 pounds ground turkey
  • 1 1/2 cups brown basmati rice
  • 2 cups frozen peas
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups brown basmati rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 tablespoon grated fresh ginger, 2 teaspoons garam masala, 1/2 cup plain Greek yogurt into a smooth sauce.

  2. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 2 cups frozen peas and 1 can (14.5 ounces) diced tomatoes. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, remove the skillet from the heat, add the sauce, and toss until evenly coated.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Ginger turkey keema with peas. Finish with 1/2 cup fresh cilantro leaves.

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